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Shrimp and Broccoli Pasta

shrimp and broccoli pasta in a white serving dish with lemon wedges and stripped napkin.
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5 from 1 review

This simple Shrimp and Broccoli Pasta is an easy dinner that's bursting with flavor. Juicy shrimp are combined with fresh broccoli, gluten free pasta, and a creamy lemon sauce. It's a delicious, protein packed dinner that's ready in 20 minutes.

Ingredients

Units Scale
  • 6 ounces gluten free pasta
  • 1 pound shrimp- peeled and deveined
  • 2 tablespoons olive oil
  • 1 small onion diced (about 1/3 cup)
  • 3 cups chopped broccoli
  • 2 cloves garlic- minced
  • Juice of half a lemon
  • 2 cups spinach
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup grated parmesan cheese (plus extra for granish)
  • 2/3 cup heavy cream

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions
  2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Once hot, place shrimp into the pan and cook for 2-3 minutes a side, or until pink and in a 'C' shape
  3. Use tongs to remove the shrimp into a bowl and set aside. To the pan you just cooked the shrimp in add the diced onion and chopped broccoli.
  4. Sautee the onion and broccoli for 4-5 minutes, then add in minced garlic and stir. Pour 2 tablespoons of water into the pan, cover with a lid and cook for 4 minutes, stirring occasionally to prevent sticking
  5. Once the broccoli is tender, remove the lid and add in the lemon juice, spinach, salt, and pepper. Stir until the spinach is wilted
  6. When the spinach is wilted, add in the grated parmesan cheese and heavy cream. Cook over medium heat for 2-3 minutes to let the sauce thicken a bit. Once the sauce has thickened, turn off the heat
  7. Drain the pasta and fold it into the sauce until fully coated. Taste and adjust seasoning accordingly, then serve and enjoy!

Notes

  • To save time, thaw frozen shrimp that's already been prepared
  • Use a pasta shape with ridges so it holds onto the creamy sauce
  • Add extra veggies to boost the nutrient content of this healthy meal
  • Substitute the shrimp with chicken breast if you're not a fan of seafood
  • You can easily scale the recipe down to feed 2 people or double it if you're serving a crowd
  • Cooked shrimp only stays good for 3 days, so this isn't a great recipe for meal prepping
  • Store leftovers in an airtight container in the fridge for up to 3 days

Find it online: https://www.coleinthekitchen.com/shrimp-and-broccoli-pasta/